Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
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DOI: 10.1002/jsfa.12094
Abstract: BACKGROUND The flours of Andean crops tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen) present an excellent nutritional profile to be included in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional… read more here.
Keywords: andean flours; free muffins; starch; vegan gluten ... See more keywords
Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
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DOI: 10.1002/jsfa.12234
Abstract: BACKGROUND Extraction of pectin from sugar beet pulp is a side production line to recover value-added byproducts in a sugar refining company. The influence of depectinized and non-treated fiber on the quality of food was… read more here.
Keywords: sugar beet; free muffins; beet fiber; gluten free ... See more keywords
Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough
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DOI: 10.1080/19476337.2019.1646320
Abstract: ABSTRACT A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins.… read more here.
Keywords: gluten free; impact protein; volatile derivatives; free muffins ... See more keywords
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
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DOI: 10.3390/foods11213357
Abstract: Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the… read more here.
Keywords: flour; free muffins; gluten free; persimmon flour ... See more keywords